Cooking and Baking

4 Sheet Pan Breakfasts Perfect For Back To School

Sara and Yossi Goldstein August 16, 2021

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Back to school is just around the corner, and if you’re wondering how you’re going to get breakfast on the table during the morning rush, then these recipes are for you!


I’ve created 4 hot and filling breakfasts that you can make on a sheet pan for ease, without having to balance extra dishes, fry eggs, or flip pancakes. There are both sweet recipes and savory recipes that can be enjoyed by kids and adults alike. So whether your family is into fruit-filled pancakes, cheesy vegetable omelets, sweet syrupy french toast, or eggs with hash browns and sausages, I’ve got each below for you to enjoy.


Please note: I used a half-sized sheet pan (18 x 13 inches) for all the recipes. Each recipe serves six.




Pancakes are a great breakfast favorite!! Sheet pan pancakes are extra fun, because you can load on all sorts of toppings!




3 cups all-purpose flour

2 tablespoons baking powder

2 tablespoons sugar

1/2 teaspoon salt

2 and 1/2 cups milk

2 large eggs

8 tablespoons unsalted butter, melted


Toppings Ideas:

1/4 cup each sliced strawberries, blueberries, chocolate chips, sliced bananas



1. Preheat the oven to 425 degrees Fahrenheit.

2. Add the dry ingredients and whisk to combine.

3. Next, add the wet and combine fully.

4. Spray the baking sheet with cooking spray and spread the batter evenly around the pan.

5. Place your desired toppings over the batter and bake for 12 to 20 minutes, or until golden brown.




Crispy hash browns are tossed with shredded cheese and delicious bits of vegetarian sausages in this sausage and egg dish. It’s great for those who like something a little more savory to start their day.



1 (30-ounce) bag hash browns

3 tablespoons olive oil

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 cup shredded mozzarella cheese

2 to 4 vegetarian sausages

7 eggs

chopped chives (optional)



1. Preheat the oven to 450 degrees Fahrenheit.

2. Spread the hash browns on a sheet pan. Pour on the oil and spices. Toss everything together. Sprinkle the shredded cheese over everything.

3. Set aside a little bit of space for the sausages. Place them on the sheet pan. (Alternatively, you can sauté them in a pan for a crispier result).

4. Bake for 18 to 20 minutes. If you’re baking the sausages in the oven, flip halfway through the baking time.

5. Remove the pan from the oven. You can either set aside the sausages to eat whole, or you can cut them up into pieces and toss into the hash browns.

6. Make seven wells inside of the hash browns and gently add in cracked eggs, one at a time.

7. Bake for an additional 10 minutes, or until the eggs are set.




There’s no need to stand over the stove flipping French toast in batches anymore! Make it in the oven all at once. The outside develops a delicious crispy exterior, while the inside remains fluffy.




8 slices challah or brioche

1 teaspoon apple pie spice or cinnamon

2 tablespoons sugar

4 eggs

1/4 cup milk

1/2 teaspoon vanilla

2 tablespoons butter



1. Stick the sheet pan in the oven and preheat to 425 degrees Fahrenheit.

2. Slice the challah and set aside.

3. Combine the spices and sugar in a bowl, then add in the eggs, vanilla, and milk. Whisk well.

4. When the oven has preheated, remove the pan from the oven and place the butter on it. Swirl the butter around until it’s melted.

5. Working quickly, dip the challah in the egg mixture, making sure both sides are coated.

6. Place the French toast down on the sheet pan.

7. Bake for 14 to 16 minutes, flipping halfway through the cooking time.

8. Garnish with chives, if desired.




Individual omelets take too long to cook, and they’re never all ready to eat at the same time. You can also cut out circles with a 3” cookie cutter or glass, and put inside an english muffin for a breakfast sandwich. Feel free to use any vegetables that you like!




2 tablespoons olive oil

1 red pepper, diced

6 to 8 white mushrooms, sliced

2  cups loosely packed spinach 1 and 1/2 teaspoons salt

12 eggs

1/4 cup milk



1. Preheat the oven to 300 degrees Fahrenheit.

2. Heat olive oil in a skillet over medium-low heat.

3. Cook the diced pepper in the skillet for five to seven minutes, until soft. Add the mushrooms and cook, stirring often, for an additional five minutes.

4. While the vegetables are cooking, whisk together the eggs, milk, and salt in a large bowl.

5. Add the spinach into the pepper and mushroom mixture and stir a few times until it’s just wilted. Remove the vegetables from the heat and set aside for a few minutes to cool.

6. Spray a baking sheet with cooking spray.

7. Pour the vegetable mixture into the egg mixture and mix. Pour the eggs onto the sheet pan.

8. Bake for 15 to 20 minutes, until the frittata is set and golden on top.


I hope all of these sheet pan breakfasts help the back-to-school transition an easy and enjoyable one!